A Creamy Dreamy Seduction!

Enjoy the Creamy Butternut Squash and Corn Chowder that seamlessly stitches two special occasions – Meatless Monday and Martin Luther King Jr.’s Day! This is a special hearty-creamy soup that is so perfect for the season as well!

A very satisfying and filling meal featuring the sweet and earthy taste of squash and corn, combine with the mild flavor of cauliflower. In replace of the heavy cream, a mixture of cornstarch and almond milk is used to thicken the soup and with the low-sodium veggie broth.

I will not be surprised if you go back for seconds, and even thirds, as it is not only super delicious but also undoubtedly nourishing! All the ingredients are healthy and beneficial, hence allow me to start bragging about cauliflower’s nutritional benefits….

 

Are you ready for the seduction phase?

Creamy Butternut Squash and Corn Chowder

Ingredients:

4 cups butternut squash, diced into ½-inch cubes

4 cups cauliflower florets, chopped or broken into bite-size pieces

1 cup frozen corn

2 cloves garlic, minced

1 leek, halved then thinly sliced

2 tablespoons cornstarch

2 ½ cups low sodium vegetable broth

1 ½ cups almond milk

1 bay leaf

2 sprigs fresh thyme

 

Instructions:

1. In a large pot, sauté garlic and leek in 2 tablespoons of water over medium heat until softened.
2. Add butternut squash, cauliflower and corn. Stir in broth, milk, bay leaf and thyme prigs, then season with salt and pepper if desired. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes or until veggies are tender.
3. Mix the cornstarch with 2 tablespoon water, then add the mixture to the soup. Simmer until desired consistency is achieved.
4. Serve and enjoy! =)

Question: Do you love creamy chowder? What is the perfect combo for this dish? Any requests for future recipes? I would love to hear from you, so post your feedback in the comments section below!

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